Hello lovers! Do you like cheesecake? I must admit that this is my favorite dessert and this for many years. In reality, it is the cake which led me to practice the pastry! There are more than 10 years began in Paris a true love story ...
A friend of the Conservatory asked me if I knew the cheesecake, and even if I had a distant memory of this dessert, I had tasted in my childhood during a trip to the US, je had not yet tasted in Paris. One day she took me to taste it ...
From that moment began the hunt for the best cheesecake in the French capital, the "vatroushka" Jews of the Rue des Rosiers to the Hard Rock Cafe or City Zen Café in the Quartier Latin. I have not stopped trying all those who came to me until the day I decided to do it myself. Since I have made hundreds, and it became my specialty. You will find all the recipes cheesecakes on my blog HERE.
Today's recipe is a bit special: it combines three elements in a pot and even if we cook the streusel, cheesecake is a "no-bake" because the cream does not go in the oven. If you want, you can replace the streusel by cookie crumbs to make it 100% without cooking.
This recipe does not contain egg and therefore suitable for people allergic to that food. It is very easy to make gluten-free too, replacing the flour with its equivalent for celiacs. And presented in this way it is very easy to take!
Recipe for 3 or 4 pots:
See the original article with photos of all stages and nutritional values on Tarthélémy HERE.
For the almond streusel:
- 50g flour
- 50g ground almonds
- 50g sugar
- 50g butter
- 1 pinch of salt
- 1 pinch of cinnamon
For the sauce with blueberries:
- 100g fresh blueberries
- sugar 40g
For the cream:
- 300g philadelphia
- 200g whipping cream
- 70g icing sugar
- the seeds of a vanilla pod
Prepare the streusel. Preheat oven to 180 ° C. In a bowl, mix all ingredients with your fingers until a slightly sanded smooth. Put the dough into pieces on a baking sheet lined with wax paper and bake for 10-15 minutes, or until golden brown. Cool and reserve.
Prepare the sauce with blueberries. Place the fruit in a saucepan with the sugar and cook for 5 minutes or until the fruit make their liquid and the sugar is completely dissolved. Pour sauce into jars.
For the cream, whip the cream until it is firm. Mix cheese with sugar and seeds from the vanilla pod. Add whipped cream and stir until the cream is smooth. Fill a bag and then fill the jars of cream. Decorate with streusel and close the jars before refrigerate until tasting.
Eat that dessert fresh ... You will see the cream is perfectly smooth, has a balanced sweetness and astonishing and pure flavor of vanilla. A wonder!
I put you mouth water, right?
Enjoy your meal!
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